Here are the minis meat pies that we do every year.
Here’s our version of meat pie (cake) for about ten years we can therefore say that we have tested it well!
It was while I was cooking with my friend Catherine’s mother that I made this mini format meat pies (cake), several years ago. The pâté recipe has changed, but I have always kept this format which is very practical for lunches or to accompany a meal.
This recipe will give you 24 minis meat pies or 2 meat pies regular format.
What is the difference between a meat pie and a tourtière?
Meat pie is made with minced meat and tourtière is made with cubes of meat. And here the debate is relaunched!!!!!!!!!!!
Mini meat pies
December 12, 2024
Ingredients
Pate mixture
- 3 cups peeled and diced potatoes
- 4 pounds ground pork
- 1 1/2 celery chopped
- 1 1/2 chicken broth
- 4 onions chopped
- 4 cloves garlic, minced
- 1 1/2 tsp. teaspoon of salt
- 1 tbsp. teaspoon of pepper
- 1 tbsp. teaspoon of thyme
- 1 tbsp. teaspoon of savory
- 1/2 tsp. teaspoon of ground cloves
- 1/2 tsp. teaspoon of ground cinnamon
- 2 bay leaves
Dough
- 4 homemade or store-bought pastry shells (pie dough)
Gilding for pastries
- 1 egg yolk
- 2 tbsp. teaspoon of water
Instructions
Pate mixture
- In a large pot filled with boiling salted water, boil the potatoes for 15 minutes or until cooked. Drain and puree. To book.
- In a large pot, cook the pork until no longer pink. Degrease the cauldron.
- To the same pot, add the celery, chicken broth, onions, garlic, salt, pepper, savory, thyme, cloves, cinnamon and bay leaf. Bring to the boil, then cover and simmer for 25 minutes or until the chicken broth has evaporated.
- Remove the bay leaves. Add the mashed potatoes and mix well.
- Allow to cool before placing this mixture on the dough.
Assemble the mini pâtés
- Lightly flour a clean work surface.
- Arrange a piece of shortcrust pastry. Using a martini glass, cut circles of pasta. Repeat this task until you have 24 discs.
- Arrange these dough discs in the muffin molds.
- Fill each mold with the meat mixture.
- Arrange a piece of shortcrust pastry. Using a glass with a small opening (6-7 cm), cut out discs of dough. Repeat this task until you have 24 discs.
- Arrange each mini pâté on top. Seal the mini pâtés and make small cuts in the center of each pâté.
Gilding
- In a small bowl, combine the egg yolk and water.
- Using a brush, brush each pâté.
Kitchen
- Preheat oven to 400°.
- Bake the pâtés for 50 minutes in the lower third of the oven or until the filling is hot and the pastry is golden.
- Leave to cool and store in the refrigerator.
- At this point you can place the pâtés in a freezer-safe container to freeze them. You can pop them in the microwave for 1 to 2 minutes and enjoy.
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